1 bunch of kale
Remove greens from stems and set aside. Trim chard stems to get rid of any brown parts. Boil some salted water and blanch stems until they are “al dente” (about 3-5 minutes). Drain and then toss with enough melted butter to coat. Array on baking sheet with no space between stems and sprinkle with parmesan cheese. Bake in 400 degree oven until browned.
Note: The chard leaves can be washed and cut in narrow strips. Cook 1 minced clove of garlic in olive oil, add chard and cook until wilted.